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A close-up handheld shot of roasted eggplant halves with dark purple shriveled skins and golden charred flesh. (Mediterranean Roasted Eggplant)

Mediterranean Roasted Eggplant with Creamy Tahini and Fresh Garnish

This Mediterranean Roasted Eggplant features charred, buttery eggplant halves topped with a chunky tomato and red onion garnish, finished with a velvet-smooth tahini drizzle and sea salt flakes. A healthy, visually stunning vegetarian dinner or side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 people
Course: Dinner, Lunch, Side Dish
Cuisine: Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large Eggplants Globe variety, halved lengthwise
  • 1/4 cup Extra Virgin Olive Oil 60ml
  • 1 tsp Sea Salt Flakes 5g, like Maldon
  • 1/2 cup Tahini Paste 120g, high quality
  • 1/4 cup Lemon Juice 60ml, fresh
  • 1 clove Garlic minced
  • 1 cup Tomatoes 150g, diced raw
  • 1/4 cup Red Onion 40g, finely chopped
  • 1/2 cup Fresh Parsley 15g, finely chopped

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Whisk For the tahini sauce

Method
 

Roasting the Eggplant
  1. Preheat oven to 400°F (200°C). Slice eggplants in half and score the flesh in a diamond pattern. Brush with olive oil and sprinkle with sea salt flakes.
  2. Place cut-side down on a baking sheet and roast for 30-35 minutes until the skin is shriveled and the flesh is golden-brown and soft.
Assembly
  1. Whisk tahini, lemon juice, and garlic. Slowly add ice-cold water until a creamy white, pourable zig-zag consistency is achieved.
  2. Top warm eggplant halves with diced tomatoes, red onion, and parsley. Drizzle with tahini sauce, extra olive oil, and sea salt flakes.

Notes

Use ice-cold water for the brightest white tahini sauce.
Score the eggplant deeply but don't cut the skin for the best texture.